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You’ll find this hearty puree made with dried and split fava beans all over Puglia, where it’s most commonly served w...

Spicy mizuna greens are brightened with aromatic sliced kumquats and yuzu juice in this refreshing modern Japanese sa...

Peak-season tomatoes make all the difference in this simple bruschetta from author Susan Spungen. They’re the perfect...

Star chef Danny Bowien ate crispy Vietnamese rolls for years before he finally got to watch one of Oklahoma City’s be...

This salad from Wesley and Chloe Genovart is like a deconstructed pizza with its warm and rich cheese sauce, both fre...

Andrew Zimmern loves elegant chilled vichyssoise, but in the fall he prefers a heartier version of the classic French...

Andrew Zimmern first created this Pissaladière recipe with his dad when he was 15 as a hat tip to a version they...

Food stylist and author Susan Spungen loves buying produce at the farms near her home in East Hampton, and this soup ...

This reimagined cheese plate combines roasted figs, pears and quince with blue cheese and toasted hazelnuts. Slidesh...

Judy Joo’s tangy Asian dressing is a superb (and quick) way to dress up Broccolini and mushrooms. Slideshow: Broccol...

F&W’s Kay Chun adds tart Granny Smith apple and fresh dill to her crisp potato pancakes, which she serves plain o...

Chef and TV personality Judy Joo tops these silky, light and supersimple egg custards with sweet shrimp, fresh scalli...

Spicy, salty, tangy, sweet: Chef Gabriel Rucker brings many flavors together in a remarkably balanced starter. Slide...

F&W’s Kay Chun transforms her creamy potato salad with crisp green beans and a lovely tarragon-shallot vinaigrett...

Chef Allison Jenkins makes her own ultra-creamy ricotta (you can also use store-bought), then adds different toppings...

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